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Perfect Chocolate Chip Cookies Recipe

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3.9 from 3 reviews

These perfect chocolate chip cookies are classic, chewy, and loaded with melty semisweet chocolate chips. They are easy to make, requiring standard pantry ingredients, and bake to golden edges with soft, tender centers. Whether you prefer small, large, or extra-large cookies, this recipe delivers delightfully buttery cookies with the right balance of sweetness and texture.

  • Total Time: 22 minutes
  • Yield: 15-30 cookies depending on size

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup light brown sugar, firmly packed
  • 6 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Add-ins

  • 2 1/4 cups semisweet chocolate chips

Instructions

  1. Preheat Oven and Prepare Sheets: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or spray them with non-stick cooking spray to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a medium bowl, sift or whisk together the all-purpose flour, baking soda, and salt until well combined.
  3. Cream Butter and Sugars: In a large bowl, use an electric mixer at medium speed to beat the softened unsalted butter with the light brown sugar and granulated sugar until the mixture is smooth and well combined.
  4. Add Egg and Vanilla: Lower the mixer speed and add the egg and vanilla extract. Mix just until these are fully incorporated into the batter.
  5. Combine Dry and Wet Mixtures: Gradually add the flour mixture into the wet ingredients while mixing on low speed. Mix only until just combined to avoid overworking the dough.
  6. Add Chocolate Chips: Stir in the semisweet chocolate chips gently with a wooden spoon or continue mixing on low just until the chips are evenly distributed but don’t overmix.
  7. Portion Dough on Sheets: Using a cookie scoop or heaping tablespoon, drop cookie dough onto the prepared baking sheets, spacing 6 to 8 cookies per pan depending on the size of the cookies you want. For thicker cookies, refrigerate the scooped dough for 15 to 30 minutes before baking.
  8. Optional Dough Shaping: If preferred, roll the dough into balls before placing on the baking sheets, but avoid overworking the dough to keep texture and flavor optimal.
  9. Bake Cookies: Bake one sheet at a time in the preheated oven. Small cookies bake for 8-10 minutes, large cookies for 10-13 minutes, and extra-large cookies for 14-18 minutes. Look for lightly browned edges and bottoms and tops that feel firm to touch.
  10. Cool Cookies: Let the cookies cool on their baking sheet for 5 minutes to set, then transfer to wire racks to cool completely.
  11. Serve and Store: This recipe yields 15 to 30 cookies depending on size. Store cooled cookies in an airtight container for best freshness.

Notes

  • Use parchment paper for best baking results and easier cleanup.
  • Ensure butter is at room temperature for easier creaming and better texture.
  • Refrigerating the cookie dough before baking helps create thicker, chewier cookies.
  • Don’t overmix the dough after adding flour to avoid tough cookies.
  • Adjust baking time based on cookie size for preferred texture.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes average
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/perfect-chocolate-chip-cookies-recipe/